Dehydrated pineapple

Dehydrated pineapple processing technology is similar to mango dried, because pineapple flesh
tissue
is relatively loose, water content is more, if directly dried and pineapple dried, its disadvantages are: the finished product rate is very low, and the flavor is not good, the use of general hot air
drying
way on the flavor is too big. In order to improve the yield, improve the flavor of the product, in the processing process to add part of sucrose. Processing technology is as follows:
1. Raw material treatment: take eight mature pineapples, the flesh has turned yellow, with pineapple aroma, with mechanical heart, go fruit eye,
slices
, each piece thickness of 3-4 mm, fan-shaped.
2. Hardening, color protection measures: 0.1% calcium dichloride and 0.1% sodium sulphate mixture soaked pineapple tablets for 8 hours, after removal, drain moisture.
3. Thick sugar liquid treatment: the preparation of 60% sucrose liquid, that is, 100 kg of sugar liquid in 60 kg of sugar, 40 kg of water composition. Dip the pineapple slices into 60% sugar, which is just soaked in raw materials and soaked for 24 hours.
4. Dry: Remove the pineapple slices from the sugar and drain the moisture for 18-20 hours at 65 degrees Celsius, making them 16% water-containing.
5. Packaging: Sealed packaging is required.
note: 60% of the thick sugar liquid after the treatment of pineapple slices, the concentration will drop, but there is pineapple aroma, can be used for pineapple juice, or add sugar to increase the concentration and continue to use.